Rosie’s recipes: Valentine’s breakfast sweet for your sweet

By on February 10, 2018

Nothing says “Happy Valentine’s Day” better than sweets for your sweet and I’ve got a perfect breakfast sweet roll to start that special day off just right – heart-shaped pecan and cinnamon sweet buns.

3/4 cup skim milk
1/4 cup heavy cream
1 package yeast
1 TB sugar
1/2 cup sugar
6 TB unsalted butter, melted
4 cups flour
1 tsp salt
1 tsp vanilla extract
1 egg

In a large bowl, heat milk and cream in microwave until slightly warm. Sprinkle yeast and 1 TB of sugar on top, stir the mixture, and let sit about 10 minutes until foamy and “proofed.”

The yeast is hungry and has to “prove” it’s alive by eating the sugar and emitting carbon dioxide and alcohol by-products.

If the yeast doesn’t get bubbly, throw it out and start over with a new packet of yeast.

Add the sugar, butter, flour, salt, vanilla, and egg. Knead for about 10 minutes, or until dough is soft and elastic. Shape into a ball and place in a lightly oiled bowl. Cover and let rise until doubled, about 3 hours.

1/2 cup pecans
1 TB butter
2 TB dark brown sugar
2 TB sugar
1 tsp cinnamon
Unsalted butter, softened

Heat a small pan over medium low heat. Melt a tablespoon of butter and add the pecans. Toast lightly, about 3-4 minutes, until fragrant. Remove nuts from pan and let cool. Chop nuts and combine with sugars and cinnamon.

1 egg, beaten with one teaspoon water

Line two baking sheets with parchment paper.

After dough has risen, punch down and divide and roll into 12 balls. Cover with plastic and let rest for 15 minutes. Roll balls out into 6-inch diameter circles.

Slather dough circle with softened butter and sprinkle with some of the filling. Roll each circle into a log and pinch ends together, forming a teardrop shaped loop.

With scissors, carefully cut the loop in half, widthwise, leaving the pinched tip intact. Open the two halves to form a heart and transfer to baking sheets. Cover buns with plastic wrap and let rise for an hour.

Heat oven to 350°. Gently brush buns with egg wash. Bake about 30 minutes, turning halfway, until lightly browned. Transfer to wire rack to cool.

In the morning, nuke buns in the microwave until warm and serve with maple syrup, if desired.

For more recipes, please check out my blog, Enjoy!

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